Vegan Tres Leches Cake Recipe

Updated: May 20

Tres Leches is properly one of the best cake to serve during a hot summer day. A thick layer of soft sponge cake soaked in condensate milk, half & half, and some regular plant milk. Frosted with whipped coconut cream. Amazing cake to make during summertime. As for this recipe, I tried not to make this cake turned to coconut cake since we will be using quite a lot of cream in this recipe. So I decided to use vegan creamer instead of coconut cream. But of course, you can use coconut cream instead, it will taste like lovely coconut Tres leches. Mortify this recipe to fit your preference.

Video:


Vanilla: I love using vanilla bean paste but you can substitute to vanilla extract with equal amount.


Milk:

When comes to making a tres leches cake, it's all about the delicious milk mixture that soaked in soft sponge cake. I highly recommend using all the unsweetened milk if possible or at least "original". This will give you better control of the sweetness of your cake.



Time: 8 hours - 2 days

Make: 9 inch cake


Ingredients:

Sponge Cake:

1 cup of dairy-free yogurt

2/3 cup of cane sugar

2 teaspoons of baking powder

1 teaspoon of baking soda

1 teaspoon of vanilla bean paste

1/2 cup of canola oil

1 3/4 cups of all purpose flour

2 teaspoons of Apple cider vinegar

Condensed milk:

2 cups of unsweetened milk soy milk

3/4 cup of sugar

1 teaspoon of vanilla bean paste


Milk mixture:

1 cup of condensed milk

1 cup of dairy free creamer

1/2 cup of soy milk

1 teaspoon of vanilla bean paste


Whipped cream:

2 cups of coconut cream

8 tablespoons of coconut liquid from the can

1/3 cup of powdered sugar

1 teaspoon of vanilla bean paste


Optional: Strawberry


Instructions:

Making sponge cake:


  1. In a mixing bowl, whisk together yogurt and sugar until most of the sugar is dissolved

  2. Add in apple cider vinegar and sift in baking soda and baking powder. Let it sit on the counter undisturbed for 5 minutes.

  3. After 5 minutes, stir in the oil a little at the time.

  4. Stir in vanilla bean paste.

  5. Sift in the flour and mix until all the ingredient is combined.

  6. Pour the batter in a greased 9-inch pan and bake in the 350 F preheated oven for 40 minutes.


While the cake is baking, we are going to make the condensed milk.


Condensed milk:

  1. Combine the milk and sugar in a saucepan.

  2. Stir consistently and bring the milk to boil.

  3. Stir while the milk is boil for 1 minute.

  4. Reduce the heat and let it steam for 25-30 minutes. *If your heat is too high most of the time, you condensed milk turned to Dolce de Leche. Which is fine in this recipe but keep your eyes on the milk, you don't want to burn it.

  5. Transfer the condensed milk to a clean cup and refrigerate for 10 minutes.


Milk mixture:

Simple whisk together condensed milk, dairy-free creamer, soy milk, and vanilla bean paste. Store in the refrigerator until it ready to be used.


Before continuing the next step, make sure the cake is done baking, cooled, and cut the thin top of the cake. *Try to make sure the top of the cake is cut off much as possible, this will help the milk mixture to absorb into the cake.*



Assumable the cake Part 1:

  1. Transfer the cake in a cake ring.

  2. Use a fork to pokes many holes in the cake.

  3. Slowly pour in milk mixture into the cake.

  4. Cover and refrigerate for 4 hours to overnight.



Assumable the cake part 2: On the day of serving.

Make coconut whipped cream:

  1. Whisk together coconut cream and coconut liquid. *You can always add more or less depending on your preference of the whipped cream*

  2. Add in powdered sugar and vanilla bean paste, whisk again until it forms a nice whipped cream.


Last step:

Frost the cake with the cream and topped the cake off with your favorite fruit. This cake tasted best when it chilled. Store in the fridge for up to 3 days.




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